Medium rare steaks are disgusting

[JEDIYoda]

I always cook my steak a little under medium and certain cuts of steak I like medium rare! But they have to be very high quality$$$$ cuts!!

I remember as a child getting up from my seat to go to the fridge and get a bottle of ketchup. I started to pour it on my steak and out of nowhere came this fork that smacked m6y knuckles! Damn that hurt!1 My father said -- Yoda never ever add any sauce to a perfectly good steak! You will ruin the steak!! To this day -- no sauce..maybe a few sauteed mushrooms...

 

[gorcorps]

I always cook my steak a little under medium and certain cuts of steak I like medium rare! But they have to be very high quality$$$$ cuts!!

I remember as a child getting up from my seat to go to the fridge and get a bottle of ketchup. I started to pour it on my steak and out of nowhere came this fork that smacked m6y knuckles! Damn that hurt!1 My father said -- Yoda never ever add any sauce to a perfectly good steak! You will ruin the steak!! To this day -- no sauce..maybe a few sauteed mushrooms...

Eh, ketchup is pretty bad but I'm of the opinion that you should put whatever you want on your food that you like. I mean it's YOUR food isn't it? Enjoy it however you want

It's like those obnoxious Chicagans who say you can't put ketchup on a hot dog. It's my god damned hot dog and I'll put whatever I want on it.

 

[destrekor]

Unfortunately, American wagyu usually has nowhere near the amount of marbling that Japanese wagyu does.

That's entirely because American wagyu cattle is not fed and raised the same way it is done in Japan. Why? The Americans technically don't know the full details... THAT, or they were explicitely ordered to NOT copy the Japanese way.
There was some sort of agreement that permitted Wagyu cattle being raised on U.S. soil, but it did not include any of the prized Japanese "brand" that helps make the beef that much better.

I've seen Kobe style minced/ground beef before, which struck me as the biggest waste of Kobe style beef I've ever seen.

D:
However, in a way it probably makes sense.

Do you know if it was Kobe-style or Kobe? I am picturing it being American Wagyu cattle, sold as "kobe-style" since it's the same breed, and American Wagyu may not have the same market success. Ground beef is a terrific way, and a very common way, for butchers to help make it possible to sell all of the beef fresh, unfrozen, without letting any go to waste.

Most Wagyu beef is likely not getting frozen, which means the meat must be able to get to market and sell on shelves (retail or online merchant) in a relatively short period of time after the animal is slaughtered.

 

[PliotronX]

Slimy? Are you sure that's steak you're eating?

Seriously! I used to prefer it charred and hard when I was young but now my fiancee knows I'm all about the juicy pink

 

[destrekor]

Eh, ketchup is pretty bad but I'm of the opinion that you should put whatever you want on your food that you like. I mean it's YOUR food isn't it? Enjoy it however you want

It's like those obnoxious Chicagans who say you can't put ketchup on a hot dog. It's my god damned hot dog and I'll put whatever I want on it.

I can only do one of two things on any kind of hot-dog: ketchup, or Tony Packo's sauce. There are no other options, Chicago.

 

[Chapbass]

I can only do one of two things on any kind of hot-dog: ketchup, or Tony Packo's sauce. There are no other options, Chicago.

pshhhhh, learn to be creative!

To be fair, I do enjoy ketchup on hotdogs...but I do it with the rest of the chicago style toppings.

 

[zinfamous]

Eh, ketchup is pretty bad but I'm of the opinion that you should put whatever you want on your food that you like. I mean it's YOUR food isn't it? Enjoy it however you want

It's like those obnoxious Chicagans who say you can't put ketchup on a hot dog. It's my god damned hot dog and I'll put whatever I want on it.

If I put a sauce on steak, it's going to be horseradish, but to me that's more of a garnish that a sauce. It's also delicious in moderation.

as to the last part, you can DIAF, sir!

Dirty Harry says it's not up to you

 

[zinfamous]

I can only do one of two things on any kind of hot-dog: ketchup, or Tony Packo's sauce. There are no other options, Chicago.

you get out of here.

you get out of here, now!

 

[alkemyst]

Rare is basically raw. How would that not be slimy?

It wasn't steak bro.

 

[Howard]

So sacrilegious. I mean look at this thing. Pure beauty.

KT

That was cut by the dullest knife ever. It looks like bread dough just starting the kneading process.

 

[cavemanmoron]

I mix A-1 with Heinz 57, about 35:65, and with 1/4 teaspoon of tabasco. I call it "Zinfamous Special Steak sauce, Batch 33"

I let no steak enter my mouth without being slathered in Batch 33.

Sometimes I use just a little salt and pepper. I normally use A-1 but will have to try it your
way the next time i am at a Waffle House.

 

[natto fire]

It makes the meat slimy and tough to chew. I don't like slimy, I want something substantial I can bite into.

I hate gooey, lifeless food in general and don't understand people who eat undercooked eggs.

Just going to address your OP, as I am sure this thread devolved into annoying ATOT fare.

I realize you were using lifeless as a relative adjective, but if you hate lifeless food, then do you only eat your eggs as Balut, and have to chew the flank off a still living cow?

It is science that the more heat food is exposed to, the more the nutrients break down.

Sorry if any of that has been brought up, but I am pretty sure I would vomit my rare steak and over easy eggs if I actually read the whole thing.

 

[Rakehellion]

Just going to address your OP, as I am sure this thread devolved into annoying ATOT fare.

I realize you were using lifeless as a relative adjective, but if you hate lifeless food, then do you only eat your eggs as Balut, and have to chew the flank off a still living cow?

It is science that the more heat food is exposed to, the more the nutrients break down.

Sorry if any of that has been brought up, but I am pretty sure I would vomit my rare steak and over easy eggs if I actually read the whole thing.

I like my eggs fried hard so they have texture to bite into. I don't wear dentures.

 

[notposting]

It's like those obnoxious Chicagans who say you can't put ketchup on a hot dog. It's my god damned hot dog and I'll put whatever I want on it.

The concession company at Comerica Park (Detroit Tigers) fired the singing hotdog man this last year. Apparently he was a douche about ketchup requests.

Shitty dogs aren't even edible, but if trying to eat one, they need all the help they can get. A *good* beef hot dog is fine plain. Sometimes mustard, or mustard and sweet relish.

Since I found the pleasure of jamming a delicious one in my mouth, the wife has tried bringing home the crappy weiners, and they just aren't worth the effort. :hmm:

Chateaubriand.

:wub:

 

[Jadow]

I used to like med-rare the best, but as I get older, I'm leaning a little more towards medium.

on this chart, I would like a steak between med-rare and med, if I had to pick, I'd go with the med.

 

[Paul98]

I like my steak blended into a drink, such slimy goodness

 

[IronWing]

I used to like med-rare the best, but as I get older, I'm leaning a little more towards medium.

on this chart, I would like a steak between med-rare and med, if I had to pick, I'd go with the med.

That chart is ridicuklous. Everything up to medium on that chart is raw to rare. What it shows as well done is medium. If chefs go by that ranking system no wonder it is difficult get a steak that is properly cooked.

 

[KMFJD]

My preference is between rare and medium rare for a good cut of beef, anything cooked more is a waste imho

 

[destrekor]

That chart is ridicuklous. Everything up to medium on that chart is raw to rare. What it shows as well done is medium. If chefs go by that ranking system no wonder it is difficult get a steak that is properly cooked.

What?!

Wait... is this one of those moments I should be saying, "I see what you did there."
You got me, if that's the case.

 

[zinfamous]

Sometimes I use just a little salt and pepper. I normally use A-1 but will have to try it your
way the next time i am at a Waffle House.

:thumbsup:

Waffle House is good eats!

 

[Shawn]

You're doing it wrong.

KT

this

/thread

 

[NetWareHead]

That chart is ridicuklous. Everything up to medium on that chart is raw to rare. What it shows as well done is medium. If chefs go by that ranking system no wonder it is difficult get a steak that is properly cooked.

The chart is correct. The issue is your perception of what is supposed to be a rare steak. The reason the centers are so rare is because most proper steak houses cook the meat at such high temps that the outsides/edges sear or turn pink (medium) before the heat even has a chance to reach the center, leaving it rare. Rare and med rare are still supposed to be rare (raw red) on the inside, its a measure of how much "rarity". Your typical grill won't cook a steak so hot and the steak as a result needs to spend more time in the heat. As a result, the heat actually reaches the center and the color is more uniform throughout the steak.

"What it shows as well done is medium"
No, just no. There is no more pink left in that steak.

 

[Matthiasa]

Rare should still have had the meat heated up (125–130F )... the centers of those look cold and somewhat gelatinous. Though honestly they are just poor quality images.

Rare ≠ raw

 

[alkemyst]

That chart is ridicuklous. Everything up to medium on that chart is raw to rare. What it shows as well done is medium. If chefs go by that ranking system no wonder it is difficult get a steak that is properly cooked.

By definition, everything up to Medium is raw to Rare.

 

[destrekor]

By definition, everything up to Medium is raw to Rare.

This.

Medium is understood, for all types of meat, to represent a level of cooking that is close to, but not equal to, fully cooked. For some food items, like hamburgers (or any ground-beef food item that is reformed solid, so meatloaf as well), as well as any pork or poultry, it generally recommended to never order anything under Medium-Well or Well-Done for food-safety purposes.

Solid cuts of beef muscle are just fine to eat completely raw, as strangely, it's one of a few animals we eat not prone to deep-muscle infections. Generally, it's just super smart to flash cook at least the outside, which can harbor life on the exposed surface once removed from the carcass like all fleshy surfaces.

The interior of a cut of steak can be ice-box cold and untouched by heat, and yet it's 100% safe so long as the surface has been browned.